Perfect Burnt Ends Recipe on Your Traeger Grill

The blog post on Traeger Grills' website offers a comprehensive guide to creating BBQ burnt ends. It covers a variety of brisket-related topics, including how to smoke, wrap, cut, and season brisket. Additionally, it provides several top brisket recipes with detailed instructions and recommended tools. The blog emphasizes the importance of using the right pellets and seasonings to achieve the best flavor.

BBQ Burnt Ends: A Culinary Journey

Burnt ends, a delectable barbecue delight, are the epitome of flavor and tenderness, embodying the very essence of BBQ culture. Originating from the brisket point, these caramelized cubes of beef have gained a cult following among barbecue enthusiasts. This guide delves into the art of creating perfect burnt ends, exploring the nuances of preparation, seasoning, and cooking.

The Foundation: Choosing the Right Brisket

The journey to perfect burnt ends begins with selecting the right cut of brisket. Opt for a well-marbled brisket point, as the fat content is crucial for rendering and achieving that melt-in-your-mouth texture. A high-quality brisket, preferably sourced from a trusted butcher, sets the stage for a successful barbecue experience.

Preparation: Trimming and Seasoning

Trimming the brisket is an essential step. Remove excess fat, leaving a thin layer to keep the meat moist during the smoking process. Seasoning is where you can infuse your personality into the dish. A simple rub of salt and black pepper is a classic choice, but don’t hesitate to experiment with a blend of paprika, garlic powder, and brown sugar for a touch of sweetness and complexity.

Smoking: The Low and Slow Approach

Smoking the brisket is a labor of love. Set your smoker to a low temperature, around 225°F, and use wood pellets that complement beef, such as hickory or oak. Place the brisket fat side down to protect the meat and ensure even cooking. Smoke until the internal temperature reaches 165°F, spritzing occasionally with apple cider vinegar to keep the surface moist.

The Magic of the Wrap

Once the brisket reaches the desired temperature, it’s time to wrap. Wrapping in butcher paper or aluminum foil helps to push through the stall phase and retain moisture. Continue smoking until the internal temperature hits 195°F to 203°F, ensuring the collagen has broken down completely, resulting in tender meat.

Creating Burnt Ends

Here’s where the transformation happens. Cut the brisket point into cubes and toss them in your favorite BBQ sauce. Place the cubes back on the smoker and cook for an additional 1-2 hours. This step caramelizes the sauce, creating that signature bark and deep flavor.

Serving Perfection

Burnt ends are best enjoyed fresh off the smoker. Serve them as a main dish or as an indulgent appetizer at your next BBQ gathering. Pair with classic sides like coleslaw, pickles, and cornbread to round out the meal.

Conclusion

Mastering BBQ burnt ends is a testament to your barbecue skills. It requires patience, precision, and a passion for the craft. By following these steps and experimenting with flavors, you can create a dish that’s not just food but a memorable experience. So fire up your smoker, gather your ingredients, and embark on a culinary journey to perfect BBQ burnt ends.